Hawaiian Pulled Pork Sandwiches

O.k. people, have I got one for you! This stuff is awesome, makes a TON, and it's done in the CROCKPOT! Just add the sauce to the sandwiches and then you have a ton of pork leftover to do maybe hawaiian pizza, tacos, pork salads, quessadillas, you name it. With the teriyaki marinade, it's hard to find. Look where the spaghetti and gravy packets are. I couldn't find it, so I used the Hawaiian one.

Ing.
1 packet teriyaki marinade (recommended: McCormick Grill Mates)
1 tbl. paprika
1 tsp. ground pepper
3 1/2 lbs. pork shoulder (any pork roast will do)
1/2 cup chicken broth
1/2 cup brown sugar
1/4 cup soy sauce
1 cup chili sauce
1 (6oz.) can pineapple juice
1 med. onion, chopped
2 carrots, chopped
8 hamburger rolls

Directions
Hawaiian Sauce:

2 tbl. canola oil
1 tbl. ginger, chopped (I just used ground ginger from my spice rack)
2 tsp. garlic, chopped (I used my minced garlic)

In small bowl, combine teriyaki mix, paprika and pepper

Coat the pork with rub mixture, pattin until all rub is used. Set aside.

In a bowl whisk together the chicken broth, brown sugar, soy sauce, chili sauce and pineapple juice. Set aside.

Put the chopped onions and carrots in a 5-quart slow cooker. Place the pork on top of carrots and onions and pour half of the pineapple juice mixture over pork. Reserve remainder for Hawaiian sauce. Cover and cook on low for 7 to 8 hours. The meat should fall apart easily. Remove the roast from the slow cooker to a cutting board. Using 2 forks carefully pull the meat into shreds. Serve the pork on rolls drizzled with the Hawaiian sauce or on the side for dipping. Reserve the remaining pulled pork for other recipes.

Hawaiian sauce:

In a medium pot heat the oil over medium heat. Add garlic and ginger and saute until soft, about 2 minutes. Add the remaining pineapple juice mixture, bring to a boil, then reduce heat and simmer for 19 minutes. Remove from heat and set aside.

Enjoy!!!